4 – 4 oz pieces fresh walleye, skin & bones removed
1 cup all purpose flour
1/4 cup milk
2 cups Panko breadcrumbs
Salt and pepper to taste
1/2 cup vegetable oil
1 cup arugula
4 Kaiser buns
Lemon-Jalapeno Aioli (recipe below)
Pre-heat the oven to 350 degrees. To bread the fish set up a breading station with 3 bowls. Whisk the eggs with the milk. Season the fish with salt and pepper. Start by dusting the fish in flour, then egg wash and finally Panko breadcrumbs. In a large sauté pan with vegetable oil, sauté the fish until golden on one side and then flip and place the pan in the oven for about 4 minutes. Toast your buns and assemble with lemon jalapeno aioli on the bottom, arugula, and finally top with crispy walleye.
Zest and juice of one lemon
1 jalapeno, roasted, seeded and skin removed
1 cup mayo
1 tbls olive oil
Roast one jalapeno in the broiler until blackened on all sides. Place in a bowl covered with plastic wrap to steam for 10 minutes. Then remove the skin and the seeds from the jalapeno. Set the seeds aside, and after you make the sauce if you would like a little more heat you can add these to spice up your sauce a little more. It depends on how spicy your jalapenos are; I find they vary in heat sometimes. In a food processor combine the jalapeno, lemon zest, lemon juice and mayo. Drizzle in the olive oil and season to taste with salt and pepper.